CHEESY BACON AND LEEK TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the bacon in a medium nonstick skillet over medium-high heat, stirring occasionally, until crisp, 6 to 8 minutes. Set aside 1 1/2 teaspoons of the drippings. Add the leek to the skillet with the bacon and cook until softened, 3 minutes. Season with salt and pepper and set aside.
- Combine the milk, 1 tablespoon butter and the mustard powder in a medium saucepan over medium heat and stir until the butter melts. Gradually add the cheese; whisk until melted and smooth but do not boil. (The sauce may look separated.) Add the egg yolks and cook, whisking, until slightly thickened, 3 to 5 minutes. Remove from the heat and stir in the Worcestershire sauce; season with salt and pepper.
- Toast the bread and spread with the remaining 1 tablespoon butter; cut in half. Top with the bacon-leek mixture, then cover with the cheese sauce. Toss the watercress with the vinegar and the reserved drippings (rewarm if needed); season with salt and pepper. Serve with the toast.
Nutrition Facts : Calories 507 calorie, Fat 38 grams, SaturatedFat 19 grams, Cholesterol 198 milligrams, Sodium 672 milligrams, Carbohydrate 21 grams, Fiber 2 grams, Protein 22 grams
SAVORY LEEK AND BACON BREAD PUDDING
Bread pudding has a sweet image, but you gotta try the savory version! It's amazing. Savory bread puddings are so easy to make and they're inexpensive, tasty, and comforting. I hope you like this one -- you can leave the bacon out if you just want a veggie version and/or add other veggies, too.
Provided by Diana71
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place baguette cubes onto a baking sheet.
- Bake in the preheated oven until dry, about 15 minutes. Remove bread and set aside. Keep oven on.
- Meanwhile, warm oil in a skillet over medium heat. Add leeks and cook until softened but not brown, 2 to 3 minutes. Remove from heat.
- Whisk milk and eggs together in a bowl. Season with salt, pepper, and nutmeg. Grease a casserole dish with cooking spray; sprinkle a thin layer of Gruyere cheese on the bottom.
- Top Gruyere with 1/2 of the toasted bread cubes. Spread leeks over bread cubes and sprinkle diced bacon on top. Top with more cheese, reserving about half. Ladle 1/2 of the milk mixture over bread, leeks, bacon, and cheese. Slightly press bread cubes down into the milk. Layer remaining bread across the top, and continue layering leeks and bacon. Ladle remaining milk on top. Sprinkle the rest of the cheese over the casserole. Slightly press bread cubes down into the milk.
- Let casserole sit for 15 minutes.
- Cover casserole very loosely with aluminum foil so cheese does not melt against it. Place casserole dish on a baking sheet.
- Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake until cheese and bread cubes are well browned on top, 10 to 15 minutes more.
Nutrition Facts : Calories 803.3 calories, Carbohydrate 59.7 g, Cholesterol 288.2 mg, Fat 41.6 g, Fiber 2.8 g, Protein 47.2 g, SaturatedFat 19.1 g, Sodium 1607.6 mg, Sugar 10 g
CHEESY BACON TWISTS RECIPE BY TASTY
Here's what you need: puff pastry, egg, paprika, cheddar cheese, rashers streaky bacons, brown sugar, fresh rosemary
Provided by Dhruv Vohra
Categories Snacks
Yield 10 twists
Number Of Ingredients 7
Steps:
- Roll out the pastry and brush with the beaten egg.
- Sprinkle on the paprika and cheese evenly, then sprinkle flour on a rolling pin and flatten down.
- Cut into ½ inch (1 ¼ cm) wide strips, then fold in half and pinch the ends together. Gently twist pastry.
- Wrap bacon around the twists.
- Sprinkle on brown sugar and minced rosemary.
- Bake at 350°F (190°C) for 45-50 minutes, turning halfway through to make sure they are golden brown all over.
- Enjoy!
Nutrition Facts : Calories 280 calories, Carbohydrate 11 grams, Fat 20 grams, Fiber 0 grams, Protein 12 grams, Sugar 0 grams
CHEESY LEEK & BACON PUFF
Cheesy leek & bacon puff, perfect for a buffet, by Merrilees Parker
Provided by Merrilees Parker
Categories Buffet, Lunch, Main course, Snack, Supper
Time 1h10m
Yield Serves 8-10 as part of a buffet
Number Of Ingredients 8
Steps:
- Heat 1 tbsp of the olive oil in a frying pan and fry the bacon for 3-4 mins until it begins to crisp. Tip onto a plate lined with kitchen paper. Add the remaining olive oil to the pan with the butter and allow to melt before adding the leeks and thyme. Season and cook for 3-4 mins until softened. Place in a bowl with the crisp bacon and cheese, and allow to cool.
- Whisk the egg in a small bowl with 1 tsp water, to make an egg wash. Cut one-third off the pastry and, on a lightly-fl oured surface, roll out to make a 15cm x 30cm rectangle, and place on a baking sheet. This will form the base of the tart. Pile the leek mixture in the middle of the base, leaving a 2cm surround. Roll the remaining pastry into a larger rectangle which will cover the leek mixture easily. Brush the edges of the pastry base with egg wash, then carefully lay over the larger rectangle and smooth the surface to get rid of any trapped air. Cut away excess pastry to form a tidy edge and glaze with egg wash. With the back of a fork, press to seal the edges. Chill for 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Brush the top of the pastry with more egg wash and season the top before baking. Cook for 10 mins, then reduce the heat to 180C/fan 160C/gas 4 and cook for 25-30 mins until puffed up and golden brown. Serve either hot or at room temperature.
- To make ahead, freeze at end of stage 2 for up to a month, or refrigerate for up to a day.
Nutrition Facts : Calories 407 calories, Fat 29 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Fiber 1 grams fiber, Protein 13 grams protein, Sodium 2 milligram of sodium
POTATO, CARAMELIZED LEEK, AND BACON-STUFFED PUFF PASTRY
Provided by Food Network
Time 45m
Yield 1 (10 by 10-inch) stuffed puff pastry square
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F. Caramelize the leeks by cooking them in 1 tablespoon olive oil and a pinch of salt and pepper in a large skillet over medium heat for 10 minutes.
- Roll out the puff pastry into a 20 by 10-inch rectangle, move the pastry to a baking sheet and start by layering the potato slices on one half of the rectangle (we are going to fold the other empty half over and on top in order to seal it up, sort of like a calzone). Season the potatoes with salt and pepper, then add the crumbled bacon and leeks. Top with the Parmesan and seal up the puff pastry square, then crimp the edges. Brush the top of the puff pastry with the egg and cut 3 slits in the top of the puff pastry to allow the steam to escape.
- Bake for 20 minutes until golden brown and puffed. Serve warm.
BACON CHEESE PUFFS
A family favorite, especially on New Year's Eve, this pumpernickel party appetizer with bacon and cheese topping is perfect for holiday parties, ball games or a quick snack.
Provided by MIKEC5426
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 30m
Yield 20
Number Of Ingredients 5
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Preheat oven to broil.
- In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.
- Broil for 5 minutes, or until bubbly.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 12.1 g, Cholesterol 34.4 mg, Fat 24.4 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 7.7 g, Sodium 493.9 mg, Sugar 1.2 g
BACON-AND-CARAMELIZED-LEEK DIP
Carve an eye-catching serving bowl for this dip (and any others): Cut about a 4-inch-diameter round out of the top of a head of cabbage using a paring knife, then scrape out the center using a large metal spoon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Yield Makes 3 1/2 cups
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl and let cool.
- Stir in sour cream, goat cheese, bacon, and 1 1/2 teaspoons salt.
CHEESY PASTA, LEEK AND BACON BAKE
This is a recipe I made up when I had some of the ingredients lying around which needed using up. You could probably use anything you have such as cooked chicken , broccoli.....etc.
Provided by English_Rose
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the pasta in boiling water until al-dente and drain.
- Meanwhile saute the leeks, bacon and mushrooms in a pan until soft and cooked. Put to one side. Preheat the oven to 400°F.
- Melt the butter in a pan and add the garlic clove taking care not to let it.
- start to burn. Add the flour bit by bit to create a roux (paste).
- Bit by bit add the milk stirring all the time (you might want to change to a whisk) until you have a smooth white sauce. Add 3/4 of the grated cheese and the mustard and stir until melted.
- Stir the leek mixture and the cooked pasta into the cheese sauce and season with salt and pepper to taste.
- Pour into a baking dish, top with the remaining cheese and sliced tomatoes and spinkle with herbs.
- Bake in the oven for 20-30 mintues until hot and bubbling.
Nutrition Facts : Calories 870.3, Fat 35.7, SaturatedFat 19.8, Cholesterol 90.6, Sodium 836.4, Carbohydrate 104.1, Fiber 6.1, Sugar 8, Protein 34.1
CHEESY POTATO BACON LEEK SOUP RECIPE
A thick and creamy soup that is loaded with flavor. Perfect for a cold winter day!
Provided by Camille Beckstrand
Categories Main Course Soup
Time 40m
Number Of Ingredients 9
Steps:
- In a large saucepan or stockpot, bring cubed potatoes and chicken broth to a boil. Cook until potatoes are tender (about 25 minutes). Meanwhile, place bacon pieces in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of grease and set aside. Saute the leeks in the frying pan with the reserved bacon grease 8 minutes or until tender (if you didn't want to saute the leeks in bacon grease, you could use a tablespoon of butter or olive oil instead).
- When the potatoes are tender, stir in the fried leeks, heavy cream, bacon, garlic powder, salt and pepper. Cook on medium for 5 minutes. Then, stir in 1/2 cup shredded cheese and 2 tablespoons corn starch and remove from heat. You can always add more corn starch for a thicker soup. Serve hot.
Nutrition Facts : Calories 1071 kcal, Carbohydrate 50 g, Protein 9 g, Fat 94 g, SaturatedFat 41 g, Cholesterol 136 mg, Sodium 814 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
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